Servings: 12
Equipment
- Muffin tin (I used 6-hole tins)
Ingredients
- 3 cups old-fashioned rolled oats
- 1½ cups milk
- 1 cup mashed ripe banana about 2 medium bananas
- 2 large eggs
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup almonds sliced, plus more for topping
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Heat the oven to 350°F. Line two 6-cup muffin tins with parchment liners.
- In a large bowl, whisk the mashed banana, eggs, milk, maple syrup, and vanilla extract until well combined and no large lumps of banana remain.
- Add the rolled oats, sliced almonds, cinnamon, baking powder, and salt. Stir until everything is evenly coated. Let the mixture sit for 5 to 10 minutes so the oats can absorb some of the liquid.
- Divide the mixture evenly between the 12 lined cups, filling each about two-thirds full. Scatter a few extra sliced almonds over the tops.
- Bake for 25 to 30 minutes, until the tops are lightly golden and set. The centers should not jiggle when the pan is gently moved. A toothpick inserted into the center should come out without wet batter, though a few moist crumbs are fine.
- Let the oatmeal cups cool in the pans for 10 minutes before lifting them out.
Notes
- Let the mixture rest 5 to 10 minutes before filling the tins. The oats need that time to absorb liquid or the cups spread rather than mound.
- Fill each cup about two-thirds full. Overfilled cups set at the edges and stay wet in the centers. Old-fashioned rolled oats give the best texture.
- Quick oats work, but the cups will be softer.
- Use bananas that are yellow with plenty of brown spots for the most sweetness and flavor.
- Nut-free: swap the sliced almonds for pumpkin seeds or sunflower seeds.
- Storage: airtight container in the refrigerator for 4 to 5 days. The oats firm up as they sit.
- Freezing: cool completely, then freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave, or reheat from frozen, allowing extra time.
- Four flavors: divide the rested batter into four bowls and fold in blueberries, diced apple, mini chocolate chips, or pumpkin pie spice before filling the tin.
Nutrition
Calories: 179kcal | Carbohydrates: 26g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 35mg | Sodium: 158mg | Potassium: 259mg | Fiber: 3g | Sugar: 8g | Vitamin A: 107IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 1mg
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